📝 About This Recipe
Hailing from the heart of Burgundy, Oeufs en Meurette is a masterpiece of French bistro cooking that transforms simple poached eggs into a luxurious, soul-warming appetizer. This dish features delicate eggs nestled in a rich, velvety sauce made from Pinot Noir, enriched with smoky bacon lardons, pearl onions, and earthy mushrooms. It is the ultimate expression of rustic elegance, offering a complex interplay of deep vinous flavors and creamy egg yolks that melt into a crusty garlic crouton.
🥗 Ingredients
For the Red Wine Sauce (Meurette)
- 750 ml Red Wine (Preferably a dry Burgundy or Pinot Noir)
- 2 cups Beef Stock (High quality or homemade)
- 2 pieces Shallots (Finely minced)
- 3 tablespoons Unsalted Butter (Divided; 1 for sautéing, 2 for the beurre manié)
- 2 tablespoons All-purpose Flour (Used for thickening)
- 3 sprigs Thyme (Fresh)
- 1 piece Bay Leaf (Dried)
The Garnish (Garniture Grand-Mère)
- 150 grams Bacon Lardons (Thick-cut, sliced into matchsticks)
- 12-15 pieces Pearl Onions (Peeled)
- 200 grams Button Mushrooms (Small, quartered)
The Eggs and Croutons
- 4-8 pieces Large Eggs (Very fresh, at room temperature)
- 1 tablespoon White Vinegar (For the poaching water)
- 4 slices Country Bread (Thickly sliced sourdough or levain)
- 1 clove Garlic (Halved, for rubbing the bread)
- 1 tablespoon Fresh Parsley (Finely chopped for garnish)
👨🍳 Instructions
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1
In a large saucepan, bring the red wine, minced shallots, thyme, and bay leaf to a boil. Reduce the heat and simmer until the liquid has reduced by half, approximately 15-20 minutes.
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2
Add the beef stock to the wine reduction and continue to simmer until the liquid is reduced by half again, leaving you with a concentrated, dark base.
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3
While the sauce reduces, place the bacon lardons in a cold skillet. Turn the heat to medium and fry until crispy and golden. Remove with a slotted spoon and drain on paper towels.
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4
In the same skillet with the bacon fat, add the pearl onions. Sauté over medium heat for 8-10 minutes until tender and caramelized. Remove and set aside with the bacon.
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5
Add the mushrooms to the skillet (add 1 tbsp butter if dry) and sauté until browned and the moisture has evaporated. Set aside with the onions and bacon.
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6
Strain the reduced wine/stock mixture through a fine-mesh sieve into a clean saucepan to remove the aromatics. Discard the solids.
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7
Create a 'beurre manié' by mashing 2 tablespoons of softened butter with 2 tablespoons of flour in a small bowl until a paste forms. Whisk this into the simmering sauce bit by bit until the sauce is glossy and thick enough to coat the back of a spoon.
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8
Stir the cooked bacon, onions, and mushrooms into the sauce. Keep warm on very low heat.
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9
Toast the bread slices until golden brown. While hot, rub one side of each slice vigorously with the cut side of the garlic clove. Place each slice into a shallow serving bowl.
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10
Bring a wide pot of water to a gentle simmer (not a rolling boil). Add the vinegar. Crack an egg into a small ramekin, swirl the water gently to create a vortex, and slip the egg in. Repeat for the other eggs.
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11
Poach the eggs for exactly 3 minutes for a runny yolk. Remove with a slotted spoon and briefly drain on a clean kitchen towel to remove excess water.
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12
To assemble, place one or two poached eggs atop each garlic-rubbed crouton. Generously ladle the hot red wine sauce and its garnishes over the eggs. Sprinkle with fresh parsley and serve immediately.
💡 Chef's Tips
Use the freshest eggs possible; the whites stay together much better during poaching. Don't skimp on the wine quality—since it reduces significantly, any harshness in a cheap wine will be amplified. If your sauce becomes too thick, whisk in a splash of beef stock to loosen it to a velvety consistency. For a professional look, trim the ragged edges (the 'frills') of the poached eggs with kitchen shears before plating. To make ahead for a dinner party, you can poach the eggs in advance, store them in cold water, and reheat them in warm water for 1 minute before serving.
🍽️ Serving Suggestions
Pair with a glass of the same Pinot Noir used in the sauce for a perfect harmonic match. Serve as a starter followed by a lighter main course like roasted chicken or a simple green salad. Provide extra bread on the table; your guests will want to soak up every drop of the sauce. A side of steamed asparagus or haricots verts adds a nice crunch and color contrast to the rich dish.